Peanut Butter Clusters

1 cup cornflakes
1 cup corn syrup
1 cup crunchy peanut butter
1 cup granulated sugar

In a dutch kettle or very deep pot, cook on low heat the corn
syrup and sugar until mixed well. Doesn't take long. Then,
turn off heat and add peanut butter. Mix well! Immediately
fold in the cornflakes. Then, scoop heaping tablespoons of the
peanut butter clusters onto an ungreased cookie sheet. Allow to cool
and then EAT! Yummy!

NOTE: You can use creamy peanut butter instead of crunchy. You
can also half this recipe for a smaller amount.

No Bake Cookies

Boil first 4 ingredients until mixture forms a soft ball when dropped in cold
water. Remove from heat and cool 1 minute. Add vanilla, salt, peanut butter and
oatmeal. Mix thoroughly. Drop by teaspoons on waxed paper and cool.

Sadie's Tidbits: This is a fun recipe for kids to do. Just make sure you

Easy Cream Cheese Pie

Blend cream cheese, sugar and vanilla until creamy. Fold into whipped
cream. Put in regular graham cracker crust. Top with any canned
pie filling or if you use fresh strawberries, thicken juice with cornstarch.
Add berries. Let stand until cold. I usually place in the fridge.

Mexican Fruit Cake
Debbie

Mix together with large spoon ingredients on left hand side and  bake
at 350 degrees for 30 minutes in 9 x 13 baking dish. Mix frosting
ingredients on right hand side and pour over warm cake.
Very rich, a little goes a long way. Debbie shares with us that
this cake is wonderful when having mexican food.

Apple Crisp
Lynn O'Dell

In a mixing bowl, combine first flour ingredients. Cut in butter until crumbly.
Press half into a greased 2 1/2 quart baking dish or in a 9 inch square
2 1/2 quart baking dish. Cover with apples. In a saucepan, combine
sugar, cornstarch, water and vanilla; cook and stir until thick and clear.
Pour over apples. Sprinkle with remaining crumb mixture. Bake at
350 degrees for about 1 hour or until the apples are tender.
Serve warm with ice cream, if desired.
Yield: 8 servings.

Ice Cream Sundae Dessert
Lynn O'Dell

In a saucepan over medium heat. melt chocolate chips with milk and salt;
cook and stir until thickened, about 25 minutes. Remove from heat, set aside.
Combine wafer crumbs and butter, set aside 1 cup. Press remaining
crumbs into greased 13 x 9 x 2 pan. Chill for 10 - 15 minutes. Pour chocolate
over crumbs. Cover and freeze for 20 -25 minutes or until firm. Spread the
ice cream over chocolate. Sprinkle with remaining crumbs. Freeze atleast
2 hours before serving.
Yields: 12 - 16 servings.

Miracle Whip Chocolate Cake
Barbara Martin

Mix all dry ingredients together then add the salad dressing and water
with vanilla last to be added. Beat well. You can use 2 layer pans or
as I do an oblong 9 x 11 with cover. Bake 30 -35 minutes in oven at
350 degrees. This cake is very moist and will keep very good.

Graham Cracker Toffee Bites
Linda

1 1/2 packages Graham crackers. Break into squares and place in
a single layer on a foil lined Jelly roll pan, or a large cookie
sheet with sides. Place 1 stick margarine and 1 stick butter in
a saucepan. Add 1/2 cup sugar and cook for 5 minutes. Remove
from heat and add 1 teaspoon vanilla. Pour syrup over graham crackers
and sprinkle with chopped nuts. (If using slivered almonds,
toast nuts first.) Bake at 350 degrees for 10 - 20 minutes.
Immediately remove from pan and place on waxed paper to cool.
Store in a tightly covered container.

Dorset Apple Cake
Ellie Prince

Set oven at 375 degrees. Put the flour into a large bowl and cut in the
butter until the mixture resembles fine crumbs. Stir in the sugar, apples,
lemon rind and egg and mix well. Add the sultanas, if used. Put mixture
into a well greased 8 inch cake pan and bake for 30 - 40 minutes
until golden in color. Serve warm as a pudding with cream or cold,
spread with butter, or with cheese.

Moonshine (not for dieters!)
Ellie Prince

Set oven to 350 degrees. Use a little of the butter to grease a shallow
ovenproof dish, and then use the rest to butter the bread generously.
Cut the bread into strips and arrange in the dish, buttered side up,
in layers sprinkled with sultanas and sugar, finishing with a layer of
buttered bread. Heat the milk and cream to just below boiling point and
stir into the eggs; add the lemon rind. Pour over the bread, sprinkle
with nutmeg and leave to stand for 20 minutes. Bake for 30 - 40 minutes
until the custard is set and the top crisp and golden.

Graham Cracker Treats

1 package of graham crackers
Crunchy peanut butter
Milk chocolate chips or baking chocolate
1 teaspoon Crisco solid

First, break the graham crackers into four on the perforated
lines provided. Carefully, do this so as to make sure they
break evenly. Then, spread the crunchy peanut butter on top of
one graham cracker square and cover with another graham
cracker square. Set aside on a cookie sheet covered with waxed
paper. Do this for remaining graham cracker squares. Then, take the
chocolate and melt it with the teaspoon Crisco in the microwave
in a microwavable bowl. About one bag of chocolate chips
or 8 squares of baking chocolate should be sufficient.
Can melt more or less if you desire. Microwave for about 1 1/2 minutes
then stir. Continue this process until completely melted, stirring
after each time you stop. When chocolate is melted, take one graham
cracker sandwich and coat with the melted chocolate then place
back onto the waxed paper to cool. Do this with all the graham cracker
sandwiches. You can melt more chocolate if needed.
To help the treats set faster, you can place into the refrigerator.
After set, enjoy!!